Pour into a 9-inch by 13-inch greased pan. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in center comes out clean.

Frosting

1 cup sugar

¼ cup boiling water

2 beaten egg whites

½ cup chopped walnuts

½ teaspoon vanilla, if desired

Boil water and sugar until it threads 9 inches long and becomes syrupy. Beat egg whites until they hold their peaks. Add the sugar and water syrup to the egg whites, beating all the while. Add vanilla if desired. Mix nuts into the frosting and frost the cake.

Note: Someone devised an icing very similar to the one above, and it was easier to prepare. It was a 7-minute frosting. We used a double boiler and a rotary egg beater. I don’t have an exact recipe, but as I remember, it was 2 egg whites, 1 cup sugar, 5 tablespoons of water, and a pinch of salt. Beat until peaks form. Add 1 teaspoon vanilla and ½ cup of walnuts. Stir until incorporated.